BOUESTI 6th Inaugural Lecture Raises Alarm Over Health Risks In Locally Made Herbal Drinks

By Philip Tayo 

The 6th Inaugural Lecture of the Bamidele Olumilua University of Education, Science and Technology (BOUESTI), Ikere Ekiti, shifted focus to food safety and healthy living as a senior academic raised concerns over the processing and storage of widely consumed herbal drinks in Nigeria.

Delivering the lecture, Professor Olabimpe Iyabode Ojo of the Department of Food and Medicinal Chemistry stressed that poor preparation and storage of locally made beverages such as Kunu and Zobo could expose consumers to serious health problems if urgent corrective measures are not taken, She said.

Speaking on the topic Phytochemical and Nutritional Profiling of Plant-Based Foods: Unlocking Nature’s Proactive Secrets, Professor Ojo underscored the close connection between nutrition, medicine, and overall well-being, noting that what people eat and drink daily plays a major role in their health outcomes.

She explained that plant-based foods and medicinal plants remain deeply rooted in Nigeria’s traditional health system, serving both nutritional and therapeutic purposes. 

According to her, these natural resources have long been relied upon to manage illnesses ranging from infections and digestive disorders to long-term diseases such as malaria and cancer.

Professor Ojo, however, warned that the benefits of these plant-based products can be lost or even become harmful when processed under poor hygienic conditions. 

She specifically expressed concern about Kunu and Zobo, two popular herbal drinks widely consumed across campuses and communities.

She stated that research findings on trace metals, phytochemical composition, and physicochemical properties of the drinks produced mainly from sorghumu, millet, and hibiscus have revealed issues linked to contamination and improper storage. 

She advised that the drinks should not be kept beyond 24 hours, as extended storage increases health risks.

According to the professor, these unsafe practices have been associated with a growing number of drink-related illnesses, particularly among university students in Ekiti State, a situation she said requires closer monitoring and further scientific investigation.

She called for better food handling practices, improved awareness among producers and consumers, and stricter attention to safety standards to protect public health while preserving the nutritional value of traditional drinks.

Reacting to the lecture, the Vice Chancellor of BOUESTI, Professor Andrew Babatunde Omojola, described the presentation as relevant and thought-provoking, commending the lecturer for addressing issues of national importance through academic research.

He noted that inaugural lectures are designed to reflect scholarly depth and practical relevance, adding that Professor Ojo’s lecture achieved both. 

He urged stakeholders to take her recommendations seriously, stressing that their implementation could positively influence public health and advance research in food and medicinal sciences.

Professor Omojola further assured that adopting the ideas presented would strengthen professional practice in the field and contribute meaningfully to societal well-being.

The lecture ended with a call for renewed attention to food safety, nutrition education, and responsible consumption of traditional herbal products in Nigeria.